PIGSKINS IN A BLANKET RECIPE - PILLSBURY.COM
Are you ready for some crescent dog footballs? All your rowdy friends will enjoy these fun game-day snacks.
Provided by Pillsbury Kitchens
Total Time 40 minutes
Prep Time 25 minutes
Yield 48
Number Of Ingredients 3
Steps:
- Heat oven to 375°F. Unroll both cans of dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
- Place 1 sausage on thin point of each triangle. Roll up, starting at point and rolling to opposite short side of triangle. Place seam side down on 2 ungreased cookie sheets.
- Bake 11 to 14 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheets to serving tray.
- Cool 2 minutes. Squeeze 1 line of mustard crosswise and 3 lines lengthwise to make laces of football. Repeat with remaining crescent dogs.
Nutrition Facts : Calories 60 , CarbohydrateContent 4 g, CholesterolContent 5 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Dog, SodiumContent 190 mg, SugarContent 0 g, TransFatContent 0 g
CROISSANTS RECIPE | ALLRECIPES
Authentic French croissants.
Provided by Kate
Categories Yeast Bread
Total Time 11 hours 15 minutes
Prep Time 40 minutes
Cook Time 15 minutes
Yield 1 dozen
Number Of Ingredients 11
Steps:
- Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
- Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
- Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
- To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
- Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.
Nutrition Facts : Calories 195.5 calories, CarbohydrateContent 15.8 g, CholesterolContent 45.9 mg, FatContent 13.4 g, FiberContent 0.6 g, ProteinContent 3.1 g, SaturatedFatContent 7.1 g, SodiumContent 303.5 mg, SugarContent 1.8 g
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PIGSKINS IN A BLANKET RECIPE - PILLSBURY.COM
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